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Coconut Sweet Potato Bake

Convenient canned sweet potatoes are scrumptious in Coconut Sweet Potato Bake, recommended by Jan Pavkov of Doylestown, Ohio.
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    about 50 (1/2 cup) servings


  • 8 cans (2 pounds 8 ounces each) cut sweet potatoes, drained
  • 2 cups butter, cubed
  • 1 cup sugar
  • 1 cup milk
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 package (14 ounces) sweetened shredded coconut
  • 2 teaspoons vanilla extract
  • 6 cups miniature marshmallows


  • Divide sweet potatoes among four greased 13-in. x 9-in. baking dishes.
  • In a large saucepan over medium heat, combine the butter, sugar, milk, cinnamon and nutmeg; cook and stir until butter is melted and mixture is smooth. Remove from the heat; stir in coconut and vanilla. Pour over sweet potatoes.
  • Cover and bake at 350° for 45 minutes. Uncover; sprinkle each with 1-1/2 cups marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and melt.
Nutrition Facts
1/2 cup: 164 calories, 10g fat (7g saturated fat), 21mg cholesterol, 111mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 1g protein.

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